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Cookin' with Kaye

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Mike's Smokin' Hot Fire Sticks (10/10/2008)

Mike's Not so Smokin' Hot Fire Sticks

3 lb. Sirloin steak, cut into 1-inch cubes
5 tsp. Beef bouillon granules, crushed
2 tablespoons papaya/pineapple juice
1 tablespoon worshershire sauce
4 tsp. Cajun Seasoning
2 tsp. Cayenne pepper
2 tsp. Fresh ground black pepper
¼ tsp. Kosher salt
¼ cup vegetable oil
Wooden skewers (soaked in water overnight)

In a large bowl, mix bouillon granules with papaya/pineapple juice and worshershire. Add Cajun seasoning, cayenne pepper, black pepper and salt. Add beef cubes and toss to coat. Cover and refrigerate 6-8 hours, or overnight. Now skewer meat onto wooden skewers. Oil grill grate well. Heat grill to medium-high heat. Brush remaining oil over your skewers. Place skewers on grill and grill for 2-3 minutes. Flip and grill another 1-2 minutes. Serve immediately.


Chocolate Butterscotch Cereal Bars

1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups oven-toasted rice cereal
6 oz. Semi-sweet chocolate chips
6 oz. Butterscotch chips

Grease a 9 x 13-inch baking pan. Combine sugar and corn syrup in a large, heavy-duty saucepan; bring just to a boil over medium heat, stirring constantly. Remove from heat; stir in peanut butter. Stir in cereal. Press into prepared baking pan.

Melt chocolate and butterscotch chips in a medium, microwave safe bowl on medium-high power for 1 minute; stir. If need be, microwave an additional 10-15 second intervals, stir until just smooth. Spread over cereal mixture. Refrigerate at least 30 minutes. Cut and serve.

This week's recommended beverage from Van's Liquor Store in East Dubuque-Budweiser American Ale, 6 pack $5.99 through Monday, October 13th, 2008.


Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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